Prepare a large piping bag fitted with a round piping tip. I use a Wilton 12. Line two baking sheets with parchment paper or silicone mats.

Measure all of the ingredients using a kitchen scale.

If you're starting with whole freeze-dried strawberries, process them in a small blender, food processor, or spice grinder until finely powdered. Sift the powder to remove any larger pieces.

Weigh 2 to 4 grams of strawberry powder after sifting. I recommend starting with 2 grams for more reliable shells.

Sift the almond flour, powdered sugar, and strawberry powder together. Set aside.

Place the egg whites and granulated sugar in a heatproof bowl over a pan of barely simmering water. Make sure the bottom of the bowl isn't touching the water.

Whisk until the mixture becomes frothy and the sugar has completely melted. Rub a little of the mixture between your fingers. If you still feel sugar granules, continue whisking over the water bath.

Transfer the mixture to the bowl of a stand mixer.

Begin whipping on low speed for about 30 seconds, then gradually increase to medium speed. Whip for 1 to 2 minutes, until the mixture becomes white.

Increase the speed to medium-high and continue whipping until stiff, glossy peaks form. It can take anywhere from 6 to 10 minutes, depending on your mixer. Even longer if using a hand mixer.

Once the meringue starts balling up slightly around the whisk, or once you start seeing defined streaks in the meringue, it's time to start testing. Watch the videos to see the best consistency for the meringue.

The peak should be shooting straight up, and the base of the whisk where the meringue is collected should look like soft but defined clouds. If the peak is too elastic and soft, keep whipping. Just be careful not to over whip. Test frequently.

Add the sifted almond flour, powdered sugar, and strawberry powder to the meringue.

Add gel food coloring, if using. Freeze-dried strawberry powder can make the baked shells look slightly brown or muted, so use a small amount of deep pink, fuchsia, or red gel food coloring if you want pink macarons.

Begin folding gently with a spatula using a J-shaped motion.

Once incorporated, paint the sides of the bowl with the batter by pressing it up against the sides and spreading it out to eliminate air bubbles.

Continue folding until the batter becomes glossy and flows slowly and continuously from the spatula. It should form a V-shape as it flows, and the batter that falls back into the bowl takes about 20 seconds or so to start incorporating nicely with the batter that's already in the bowl.

Test the batter by drawing a figure 8 with the batter falling from the spatula. You should be able to draw several figure 8s without the stream immediately breaking.

You can also perform the teaspoon test. Spoon a small amount of batter onto the baking mat and wait about a minute. If it remains stiff and pointed, fold the batter a few more times. If it slowly settles and becomes smooth, the batter is ready.

Transfer the batter to the prepared piping bag.

Hold the piping bag at a 90-degree angle directly over the center of each macaron template and pipe the shells.

Tap each tray firmly against the counter several times to release air bubbles. Pop any remaining bubbles with a toothpick.

Let the shells rest until the surface feels dry to the touch, usually about 20 to 40 minutes depending on humidity.

Preheat the oven to 310ºF.

Bake one tray at a time for approximately 20 to 25 minutes. Rotate the tray during baking if necessary for your oven. Baking time will vary greatly depending on your oven and baking temperature. Some ovens will bake faster. Begin checking at the 15 minute mark.

The macarons are done when they have formed feet and the tops don't move or feel jiggly when gently touched.

Let the shells cool completely before removing them from the baking mat.

Place the softened cream cheese and butter in the bowl of an electric mixer.

Beat together on medium speed for about 1 minute, until smooth and creamy.

Crush the freeze-dried strawberries into a fine powder. Add the strawberry powder and powdered sugar to the bowl.

Mix on low speed until the ingredients begin to combine, then increase the speed and beat until smooth and creamy.

Add the vanilla extract and mix briefly to combine.

Check the consistency. If the frosting is too stiff to pipe, add a small amount of milk and mix again. Add only as much as needed.

Transfer the frosting to a piping bag.

Pair the cooled macaron shells by size.

Pipe the strawberry cheesecake frosting onto the bottom shells.

Top with another macaron shell.

If using strawberry jam or strawberry sauce, pipe a ring of frosting around the edge of the bottom shell, leaving the center open.

Spoon or pipe a small amount of strawberry jam or Strawberry Sauce into the center.

Top with another shell and press very gently to secure.

If desired, decorate the tops with melted white chocolate and crushed freeze-dried strawberries.

Store the assembled macarons in an airtight container in the refrigerator for up to 5 days.

For the best texture, allow the macarons to mature in the refrigerator for about 24 hours before serving.

Macarons can also be frozen for up to 1 to 2 months.